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bento cake

Bento Cake (Mini Korean Lunchbox Cake)

These adorable bento cakes—also known as Korean lunchbox cakes—are tiny, trendy, and perfect for birthdays, anniversaries, or just because. Made with soft vanilla sponge layers and whipped buttercream, these personalized mini cakes are easy to decorate and ideal for gifting or indulging without leftovers!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling & Decorating 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Servings 2 mini cakes (4-inch round)
Calories 360 kcal

Equipment

  • 2 (4-inch) round cake pans
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • spatula
  • Piping bags and tips
  • Offset spatula
  • Cake turntable (optional)

Ingredients
  

For the Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

For the Buttercream:

  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 –2 tbsp milk or heavy cream
  • Food coloring optional

Instructions
 

Prepare the Cake Batter

  • Preheat oven to 350°F (175°C). Grease and line two 4-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In another bowl, beat eggs and sugar until light and fluffy (about 4–5 mins).
  • Gently mix in oil, milk, and vanilla extract.
  • Fold in dry ingredients until just combined.

Bake the Cakes

  • Divide batter evenly between pans.
  • Bake for 18–22 minutes or until a toothpick comes out clean.
  • Let cakes cool completely on a wire rack.

Make the Buttercream

  • Beat softened butter until creamy.
  • Gradually add powdered sugar and beat until fluffy.
  • Mix in vanilla and enough milk to reach spreadable consistency.
  • Tint with food coloring if desired.

Assemble and Decorate

  • Slice each cake in half for two layers.
  • Spread buttercream between layers and on the outside of each mini cake.
  • Use piping bags and spatulas to decorate with swirls, writing, or flowers.
  • Chill for 30 minutes before placing in lunchbox or parchment-lined takeout box.

Notes

You can flavor the cake with almond, lemon, or strawberry extract.
Use gel food coloring for vibrant buttercream.
Store in the fridge in an airtight container for up to 3 days.
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